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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Roasted Corn, Wild Mushroom and Spinach Risotto

ingredients

  • 4 ears corn, husked (about 14 oz)
  • 4 tablespoons olive oil
  • Shiitake mushrooms, stemmed and thinly sliced
  • 1 heaping tablespoon chopped fresh thyme or 1 heaping teaspoon dried
  • 5 3/4 cups (about) chicken stock or canned low-salt broth
  • 1 1/4 cups finely chopped onion
  • 1 1/2 cups arborio rice or medium-grain white rice
  • 1/4 cup dry white wine
  • 2 cups stemmed baby spinach
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped chives
  • Additional freshly grated Parmesan cheese

procedure

printable recipe
dish: main
season: spring, fall

Preheat oven to 400°F. Place corn on baking sheet. Brush with 1 tablespoon olive oil. Roast corn until tender and brown in spots, turning occasionally, about 40 minutes. Remove corn from oven. Toss mushrooms with chopped thyme and 1 tablespoon oil on large baking sheet. Sprinkle with salt and pepper. Roast mushrooms until tender and beginning to turn golden, stirring once, about 15 minutes.

Cut corn kernels off cobs. Reserve 1/2 cup corn in small bowl. Combine remaining corn and 1/2 cup chicken stock in processor. Blend until almost smooth. Set corn puree aside.

Bring 5 1/4 cups chicken stock to simmer in large pot. Reduce heat to low; keep stock hot.

Heat remaining 2 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté 2 minutes. Add rice; stir 3 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add 1 cup hot stock. Simmer until liquid is absorbed, stirring often. Continue adding stock 1/2 cup at a time until rice is tender but still slightly firm in center and mixture is creamy, simmering until stock is absorbed before each addition and stirring often, about 25 minutes.

Mix corn puree, reserved corn kernels, half of mushrooms, spinach, 2 tablespoons Parmesan cheese and butter into risotto. Stir in 1/2 cup chicken stock to moisten if necessary. Season to taste with salt and pepper. Remove from heat. Spoon risotto into soup bowls. Top with remaining mushrooms. Sprinkle with chives. Serve, passing additional Parmesan cheese.

Adapted from Bon Appétit, September 1997


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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